Boil the water with the salt. Add the hominy while stirring. Continue stirring on low fire for 2-3 min. to swell. Next, remove from the heat and stand for 5 min. with the lid closed.
Mix the egg yolks and the Sbrinz into the kukuruz and cool the mixture.
Chop the almond slivers into small pieces. Form into a soup plate.
Form small croquettes from the corn mixture and roll them in the almond kernels. Leave to cool again.
Fry the croquettes in a coated pan in sufficiently hot clarified butter all around. Keep warm uncovered in the oven at 80 °C until serving.
When frying the croquettes, take more almond kernels for the specified mass and a generously sized frying pan, preferably a fish frying pan, so that the croquettes turn when shaken, otherwise they will fall apart a little bit.
By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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